Antibiotic resistance profile of bacterial isolates from food sold on a University campus in south western Nigeria

Abstract

The antibiotic resistance profile of bacterial isolates from cooked food samples sold in different eateries on the campus of the University of Ado-Ekiti was investigated. A total of seventy-eight bacterial isolates belonging to six genera were encountered in the following proportion: Escherichia coli (29.5%), Klebsiella spp. (25.6%), Proteus spp. (18.0%), Salmonella spp. (12.8%), Pseudomonas spp. (11.5%) and Enterobacter spp. (2.5%). The antibiotic resistance pattern of the isolates revealed that resistance to six out of the eight antibiotic tested was above 50%. Nalidixic acid was the only antibiotic with a resistance rate below this range. Resistance to amoxicillin was the highest (89.1%), followed by augmentin (76.9%) and gentamycin (71.8%). The results suggest the need for intensive surveillance of isolates throughout food production continuum to prevent food-borne infections and also to detect emerging antimicrobial resistance phenotypes.

Antimicrobial Susceptibility of Spoilage Bacteria of ‘Atama’ (Heinsia crinata) Soup

“…Pseudomonas aeruginosa strain PG1 isolated from "atama" soup was resistant to all the antibiotics employed in this study. Fig.1 The phylogenic tree of bacteria isolated from "atama" soup This is in agreement with 100% resistance of Pseudomonas species isolated from food sources to augmentin, nitrofuratoin, gentamicin, ampicillin and ofloxacin (Oluyege et al, 2009;Adeshina et al, 2012;Ogidi and Oyetayo, 2013;Ghalem et al, 2014).…”

“…A number of authors have reported varying resistance of E. coli isolated from food and other sources to against augmentin (13.3 to 100%), ofloxain (0 to 39.3%), nitrofurantoin (26.17 to 80.0%), gentamicin (0 to 91.37%), ampicillin (22.2 to 100.0%), ciprofloxacin (4.07 to 82.0%) and ceftazidime ((0.0 to 94.02%) (Akond et al, 2009;Oluyege et al, 2009;Adeshina et al, 2012;Ogidi and Oyetayo, 2013;Poonia et al, 2014;Rasheed et al, 2014;Tiamiyu et al, 2015;Boss et al, 2016;Omobije et al, 2016;Sudda et al, 2016).…”

Assessment of bacteriological quality of ready to eat food vended in streets of Silchar city, Assam, India

“…Many of these contaminants have been found to be pathogenic and the occurrence of bacterial species in the studied samples paralleled with several other studies conducted in various parts of the world. [10][11][12] Quantitative analysis of the food samples showed a high load of bacteria ranging from 4.5 × 10 5 to 1.12 × 10 6 CFUs, which is relevant to the findings of other similar studies conducted on street foods. [10,11] The contamination of the street foods vended in Silchar city can be attributed to a number of factors such as hygienic condition of food handlers, unclean surroundings and utensils, contaminated water, improper handling and processing of food items and lack of proper storage as well as unhygienic display of food.…”

“…Different susceptibility patterns against various antibiotics were observed from this study and such responses had widely been reported for E. coli isolated from vendor foods. [12] All the E. coli isolates and many others including Salmonella showed a higher degree of resistance towards ampicillin, but all the isolates were highly susceptible to ciprofloxacin thus making it a good choice for treatment of food borne illness.…”

Microbiological Quality and Antibiogram of E. coli, Salmonella and Vibrio of Salad and Water from Restaurants of Chittagong

“…Therefore, restaurants salad can be a potential source of bacteria resistant to antibiotics. Oluyege et al (2009) reported 85% of the resistant isolates were multiple drug resistant where highest (89.1%) resistance was to the amoxicillin. salad vegetables from different markets were highly contaminated by coliform and fecal coliform and Multiple drug resistance was observed in 98.06% isolates with a resistance to two to seven antibiotics (Nipa et.…”